Savory, Secret-Ingredient Mozzarella Biscuits

Name: Savory, Secret-Ingredient Mozzarella Biscuits
Yield: Makes 15 biscuits
Ingredients: 3 cups (360 grams) all-purpose flour; 1 1/2 tablespoons baking powder; 1 tablespoon sugar; 1 teaspoon salt; 8 tablespoons (115 grams) very cold unsalted butter; 8 ounces fresh mozzarella cheese, torn into bite-sized pieces; 3 tablespoons whole-grain mustard; 1 1/2 cups (340 grams) whole milk; 2 tablespoons dried herbs or 1/4 cup chopped fresh herbs (optional)

By Posie Harwood • August 24, 2017 • 1 Comments

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Savory, Secret-Ingredient Mozzarella Biscuits — Photo by Posie Harwood

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Author Notes: The idea of adding mustard to a classic biscuit recipe comes from the brilliant Ovenly cookbook. I love the way fresh mozzarella gets just gooey enough, while still keeping the biscuits light and flaky. Add herbs if you like! —Posie Harwood

Makes 15 biscuits

3 cups (360 grams) all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
8 tablespoons (115 grams) very cold unsalted butter
8 ounces fresh mozzarella cheese, torn into bite-sized pieces
3 tablespoons whole-grain mustard
1 1/2 cups (340 grams) whole milk
2 tablespoons dried herbs or 1/4 cup chopped fresh herbs (optional)

Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the butter into the dry ingredients using a fork or pastry cutter until it's in mostly pea-sized chunks—some chunks can be slightly larger and some smaller, but don't overwork it. Stir in the mozzarella and any herbs (if using).
In a small bowl or measuring cup, whisk together the mustard and milk.
Add the wet ingredients to the dry ingredients and stir the dough with a fork until it is somewhat evenly moistened, then knead it a few times in the bowl so it mostly comes together in a ball but don't overwork it at all. It should not be cohesive and there should be chunks of drier areas and some wetter areas.
Turn the dough out onto the parchment-lined sheet, and fold it over onto itself until there aren't any dry spots remaining. Don't think of this as kneading: You want to handle it gently and as you fold, the wet/dry areas will disappear. Fold about 10 times, then gently press the dough down to a rectangle about 2 inches high.
Using a sharp knife, cut the dough into 2" squares and separate them slightly on the baking sheet.
Bake for about 12-15 minutes, or until golden brown. Let cool slightly, then eat!